Thai Red Curry Recipe
Thai · Main course · 40 min total
A fragrant and creamy Thai red curry with tender chicken and vegetables, simmered in a rich coconut milk sauce infused with red curry paste and aromatic herbs.
15
min prep
min prep
25
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons Thai red curry paste
- 1 (14 oz) can coconut milk
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup bamboo shoots, drained
- 1 red bell pepper, sliced
- 1 cup Thai basil leaves
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 cup chicken broth
- 1 kaffir lime leaf, torn (optional)
Instructions
- Heat oil in a large pot or wok over medium heat. Add red curry paste and stir-fry for 1 minute until fragrant.
- Pour in half the coconut milk (the thick cream part) and stir until the paste is well incorporated. Simmer for 2 minutes.
- Add chicken pieces and cook, stirring, until no longer pink on the outside, about 3 minutes.
- Pour in remaining coconut milk, chicken broth, fish sauce, brown sugar, and kaffir lime leaf. Bring to a gentle boil.
- Add bamboo shoots and bell pepper. Reduce heat to low and simmer for 15 minutes, until chicken is cooked through and vegetables are tender.
- Remove from heat. Stir in Thai basil leaves just before serving. Serve over steamed jasmine rice.
Tips
- For a vegetarian version, substitute chicken with firm tofu and use vegetable broth.
- Adjust spiciness by adding more or less curry paste.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stove.
AI estimate may be inaccurate · Terms